Attieke & Vegetable Stew

Search

Attieke & Vegetable Stew

Duchess Nena introduced many cooks to attieke for the first time on her debut West African cooking course with us and it was a huge hit. It is a type of couscous made from fermented and grated cassava. It originates from Cote D’Ivoire but is enjoyed by people in most West African countries. It is complimented beautifully by a simple veg stew.

Ingredients

Attieke Ingredients

• 1 pack of dried or frozen Attieke 

• Pink Himalayan salt 

• Oil for drizzle ( preferably avocado)

 

Vegetable Stew Ingredients 

• 1 red onion 

• 2 cloves fresh garlic

• I fresh chilli

• Mixed herb 

• Bullion seasoning. 

• 1/2 green bell pepper

• I can chopped tomato 

• Fresh finger of ginger

• Teaspoon of oil for stir frying

• 1 ripe plantain

• 1 cup of fresh Mushrooms 

• ½ lettuce

• ½ teaspoon of curry powder

• 3 cups spinach

• Vegan Shito ( Optional )

• Veg Meat  ( Optional )

Method

If Using Dry Attieke 

1. In a bowl, mix equal amounts Attieke and boiling water and let sit for a minute or two until the water is fully absorbed. Half a cup per portion should be enough – but depends how hungry you are! 

2. Add 1 tablespoon avocado or olive oil and a pinch of salt.

3. Set aside till ready to plate.

 

If Using Frozen Attieke  

1. Leave out for an hour to defrost.

2. Add to a colander and place in a pan with 1inch of water and steam for 5minutes. 

3. Add 1 tablespoon avocado oil and a pinch of salt.

4. Set aside till ready to plate. 

 

Vegetable Stew 

1. Heat large frying pan with avocado or olive oil. 

2. Add chopped onions, minced garlic, ginger, chopped pepper and chilli. Sauté for 2-3 minutes. 

3. Add half can of chopped tomatoes, mixed herbs, bouillon seasoning and cook for 10 mins. 

4. Add mushrooms and cook for a further 5 mins. 

 

You can find more of Nena’s beautiful west African recipes in her book Igbo Vegan. Igbo Vegan – Duchess Nena